Toffee Blackberry Pavlova

Serves 4

INGREDIENTS

2 tsp cornflour

2 tsp vanilla extract

2 tsp apple cider vinegar

5 large egg whites

300g golden caster sugar

50g nibbed green pistachio slivers (I use the Sous Chef brand)

500g fresh blackberries

3 tsp Chambord liqueur (optional)

400ml double cream

3 tbsp toffee sauce (I use Márdel dulce de leche)

METHOD

1.Preheat the oven to 120°c and line a baking tray (with a minimum width of 28cm) with non-stick baking paper.

2.Blend the cornflour, vanilla and vinegar to a smooth paste in a small bowl. In a separate bowl, whisk the egg whites until stiff. Gradually whisk the sugar into the whites to make a thick and glossy meringue mixture, then add the cornflour paste with a splash of water and whisk until combined.

3.With a large serving spoon, spread the meringue mixture onto the lined baking tray to form a circle about 24cm in diameter, without flattening it.

4.Swirl the edges of the meringue with the back of the spoon to create soft folds and peaks. Scatter half of the nibbed pistachios over the meringue and place in the preheated oven to bake for 1 hour.

5.After baking, tap the meringue on any side to test for crispness. Turn off the oven and leave the meringue to cool with the oven door ajar for about 45 minutes.

6.Meanwhile, prepare the blackberries. You may want to wear gloves here as the juice can stain. Place them in a colander and dip into a bowl of cold water to rinse gently. Drain the blackberries, then put them into a glass or china dish. Using your fingers, gently coat the blackberries with the Chambord (if using) and leave them to marinate.

7.Lightly whip the cream until soft and billowy. Add the toffee sauce to the cream and very gently stir it in with a fork (don’t use the whisk for this).

8.Remove the meringue from the oven and make sure it has cooled completely. Drop a large spoonful of the toffee cream onto the meringue and spread carefully, working from the outer ring into the centre and leaving 3 to 4cm of the outside edge of the meringue bare. Do not worry if the meringue cracks here and there, it happens!

9.Dot the marinated berries over the cream, again working from the outside in. Scatter the remaining nibbed pistachios over the whole pavlova and serve immediately.